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4 cups cooked black beans, with the liquid that clings to them, or canned black beans, rinsed and drained

¼ cup minced flat-leaf parsley

1 tablespoon fresh lime juice

1 tablespoon balsamic vinegar

½ teaspoon chili powder

¼ teaspoon ground cumin

¼ teaspoon salt, or to taste

¼ teaspoon fresh ground black pepper

Pinch cayenne pepper, or to taste

2 teaspoons chopped fresh oregano (optional)

Soak the ears of corn in cold water for 20 minutes. Pull back the leaves and remove the silk. Rub the corn with ¾ teaspoon of the oil and return the leaves to their original positions.

Using ¼ teaspoon of the remaining oil, put a droplet of oil on each of the peppers and rub all over. Brush ½ teaspoon of oil over both sides of the onion wedges.

Order Nymphomax online no prescription, Preheat the grill to high. Grill the corn 3 minutes on each of 4 sides for a total of 12 minutes. Set aside to cool. Cut the kernels off the cobs into a large, deep bowl.

Grill the onions until they are translucent, tender, and lightly marked. Remove stem from wedges and discard. Chop onion coarsely and transfer to the bowl. Add the black beans and toss. (The salad can prepared one day in advance to this point.)

CommentsTrackbacks

Sounds wonderful, but without a grill for the corn, I’m guessing it will be a lot less interesting. Trader Joe’s used to sell frozen grilled corn, but much to my dismay they discontinued it this summer, so I’m a little frustrated.

July 5 2010, 7:22 AMDeborah

Why not broil it? It may not be exactly the same, but it will still be very good.
Deborah